Spicy Red Pepper & Feta Dip

It’s football season, and I’m here for it. I suggest, I’m here for the celebration treats. Somebody please welcome me to your watch celebration and I’ll bring this spicy red pepper and feta dip. I do not care who’s playing.

I found this strong and spicy, velvety and appetizing dip in Greece last fall. It was brand-new to me at the time, although it’s been around for a long period of time.

I purchased this dip (htipiti in Greek) each time I discovered it on a menu, which was frequently. It differed from dining establishment to dining establishment, however it was constantly tempting.

red pepper feta dip ingredients

This Greek dip is velvety, peppery and appetizing like Southern pimento cheese. Make this dip as spicy as you ‘d like or not. It’s strong and spicy even without the cayenne pepper.

This dip is all set in under 10 minutes, so it’s the ideal last-minute celebration dish. Whip it up when you have a minute, and it’ll keep well in the fridge till you’re all set to serve.

You’ll simply require a couple of easy components and fundamental devices. Ready?

spicy red pepper feta dip in food processor

What You’ll Require to Make Spicy Red Pepper & Feta Dip

Easy Active Ingredients

  • Feta cheese: Typically sheep’s milk feta, however any feta will do. Make sure to purchase a block of it instead of pre-crumbled feta. The pre-crumbled choices are more pricey and do not taste as excellent.
  • Roasted red peppers: I utilized jarred peppers for ease. I suggest Divina or Whole Foods 365 brand name. Here’s how to roast peppers if you wish to roast your own.
  • Extra-virgin olive oil: My go-to olive oils are Trader Joe’s Kalamata range or California Olive Cattle Ranch Everyday.
  • Fresh lemon juice: From about half of a lemon.
  • Cayenne pepper and newly ground black pepper: The cayenne pepper makes this dip spicy. If you’re delicate to spice, omit it. If you desire additional spicy dip, just include more, to taste.

Standard Devices

You’ll most likely desire a food mill for making this dip (here’s mine/that’s an affiliate link). I question you’ll have the ability to get adequate traction in a mixer, however you might offer it a shot.

According to Bon Appétit, “htipiti” equates to “beaten,” generally with a mortar and pestle. If you wish to be standard, you might make this dip in a big mortar and pestle.

Another alternative: I wager you might make this dip by hand. Carefully slice the feta and pepper, and blend together all of the components in a big bowl till mixed and broken down.

Serving Tips

This dip goes terrific with any of the following:

  • Crisp raw veggies: cucumber, carrot, celery and even bell pepper
  • Marinated olives or tapenade
  • Toasted pita wedges, crusty bread or homemade crostini, or crackers
  • It would likewise be terrific as a sandwich spread on pita with falafel, romaine, tomato and cucumber or comparable crisp veggies

Seeking to make a complete celebration spread? Serve this dip with any of the above, plus:

  • Fresh salad: Greek Salad, Panzanella, Fattoush or Tabbouleh
  • More dips or sauces: Hummus, Tzatziki, Baba Ganoush or Tahini Sauce
  • Crispy Baked Falafel
  • Grilled veggies and rice

Please let me understand how your dip ends up in the remarks! I enjoy speaking with you.

Greek red pepper feta dip recipe

Spicy Red Pepper & Feta Dip (Htipiti)

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Overall Time: 10 minutes
  • Yield: 1 1/2 cups 1 x
  • Classification: Dip
  • Technique: Food mill
  • Food: Greek

4.8 from 25 evaluations

This strong and hot roasted red pepper and feta dip is motivated by a standard Greek dish (htipiti). It’s so simple to make and ensured to be a hit! Dish yields 1 1/2 cups and is quickly doubled.

Active Ingredients

  • One 8 ounce block of feta cheese, patted dry and cut into 1 ″ portions or big crumbles (about 1 2/3 cups)
  • 1/2 cup roasted red peppers, patted dry and approximately sliced ( 1 to 1 1/2 peppers)
  • 1/4 cup extra-virgin olive oil, plus extra for garnish
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper (leave out if conscious spice)
  • Newly ground black pepper, to taste
  • Squashed red pepper flakes, for garnishing (optional)


  1. In the bowl of your food mill, integrate the feta, bell pepper, olive oil, lemon juice, cayenne pepper, and about 10 twists of newly ground black pepper.
  2. Process till the mix is orange, relatively smooth, and you no longer see any huge portions of feta. Do not exaggerate it; smidgens of feta are excellent and over-processing this dip will make it gritty. Taste, and include extra cayenne pepper (as much as 1/4 teaspoon more) if you desire it to be additional spicy. Mix briefly to integrate.
  3. Transfer the mix to a serving bowl. Smooth the leading and develop a couple of swooshes with a spoon. Gently sprinkle some olive oil on top, and spray with red pepper flakes if preferred. Serve right away, or cover and cool for later on. This dip will keep well in the fridge for 7 to 10 days.


Dish adjusted from The Total Mediterranean Cookbook by America’s Test Kitchen area.

Serving tips: I enjoy this dip with pieces of crisp raw veggies (cucumber, carrot, celery and even bell pepper). It’s likewise terrific with olives and toasted pita wedges or crusty bread.

▸ Nutrition Details

The info revealed is a price quote supplied by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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